Baked Coconut Shrimp
You might not have known you needed a baked coconut shrimp recipe, but I’m here to tell you: you need a baked coconut shrimp recipe, and it’s right here.
Servings: 4
Calories: 255kcal
Equipment
- oven
- baking sheet
Ingredients
- 1 lb large raw shrimp peeled & deveined
- ½ cup coconut flakes sweetened
- ½ cup bread crumbs
- ¼ cup flour
- 2 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Gather all ingredients.
- Preheat the oven to 425.
- Cover a large baking sheet with a piece of tin foil and grease with a cooking spray.
- In a small bowl, mix together the flour and salt, pepper, paprika, and garlic powder.
- In a second bowl, add the eggs. Use a fork to beat well.
- In a third bowl, mix together the coconut flakes and bread crumbs.
- Following an assembly line procedure, dip each piece of shrimp into the flour mixture bowl, then the beaten egg bowl, and then the coconut flakes bowl. Place coated shrimp on the baking sheet.
- Repeat the process until all shrimp are coated.
- Bake the shrimp at 425 for 10-12 minutes, until slightly brown and crispy.
- Let cool and then enjoy!
- Serve with rice, a sweet chili dipping sauce, or whatever you want.
Notes
This recipe makes about 44 large shrimp (or four servings of about 11 shrimp or about 5 ounces).
Nutrition
Calories: 255kcal | Carbohydrates: 23g | Protein: 21g | Fat: 9g